Creamy Roasted Poblano Yukon Gold Potato Gratin
Indulge in this creamy and flavorful Yukon Gold Potato Gratin, a delightful dish inspired by Bobby Flay's culinary expertise. This gratin features layers of tender Yukon Gold potatoes slowly cooked in a rich and savory mixture of roasted poblano chiles and aromatic garlic. Enhanced by the freshness of cilantro and the decadence of melted cheeses, this dish is perfect for a family gathering or a special occasion. Serve it as a side or a comforting main dish, and let the warmth and flavor surprise your taste buds!
6-8
Servings
265
Calories
9
Ingredients
Ingredients
Poblano chiles
2 (roasted, peeled, seeded, and diced)
Garlic cloves
6 (peeled and finely chopped)
Yukon Gold potatoes
2 lbs (peeled and cut into 1/8-inch slices)
Fresh cilantro
1/2 cup (chopped, plus extra for garnish)
Chicken stock
1 cup (low sodium if using canned)
Heavy cream
1 cup (none)
Monterey Jack cheese
1 cup (shredded)
Anejo cheese
1/2 cup (shredded)
Butter
to taste (for greasing the baking pan)
Instructions
1
Preheat your oven to 400°F (200°C). Prepare a 9-inch square baking dish by generously buttering it. Evenly sprinkle the finely chopped garlic over the bottom of the dish for a flavorful base.
2
Begin layering by arranging a quarter of the potato slices in the baking dish. Season this layer with salt and pepper to taste, then add a third of the diced roasted poblano chiles and a third of the chopped cilantro over the potatoes.
3
Repeat the layering process two more times, making sure to season each layer of potatoes with salt and pepper, and using up the poblano chiles and cilantro. Once you have finished the layers, place any remaining potato slices on top.
4
Carefully pour the chicken stock and heavy cream over the layered potatoes, ensuring they are mostly covered. Season the top with a touch more salt and pepper.
5
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for approximately 1 hour and 15 minutes, or until the potatoes are tender when pierced with a fork.
6
Once tender, remove the foil and evenly sprinkle the Monterey Jack and Anejo cheeses over the top of the gratin. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly, and the liquid has thickened.
7
Remove from the oven and allow the gratin to cool slightly. Just before serving, garnish with the remaining cilantro for a fresh touch. Enjoy your delectable dish!
Nutrition Information
19g
Fat
19g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The dish is a Creamy Roasted Poblano Yukon Gold Potato Gratin inspired by Bobby Flay.
How many servings does this recipe yield?
This recipe makes 6-8 servings.
What is the recommended oven temperature?
The oven should be preheated to 400°F (200°C).
Which type of potatoes should I use?
The recipe specifically calls for 2 lbs of Yukon Gold potatoes.
How should the poblano chiles be prepared?
The 2 poblano chiles should be roasted, peeled, seeded, and diced.
How many garlic cloves are needed?
The recipe requires 6 garlic cloves, peeled and finely chopped.
What size baking dish is recommended?
A 9-inch square baking dish should be used.
How thin should the potatoes be sliced?
The potatoes should be cut into 1/8-inch slices.
What is the first step in the baking dish preparation?
Butter the dish generously and sprinkle the chopped garlic over the bottom.
How many layers of potatoes are suggested?
The recipe involves layering a quarter of the potatoes four times (three repeated layers plus a final top layer).
What liquids are poured over the potatoes?
A mixture of 1 cup chicken stock and 1 cup heavy cream is poured over the layers.
How long does the gratin bake while covered?
It bakes covered with aluminum foil for approximately 1 hour and 15 minutes.
What types of cheese are used for the topping?
The topping consists of 1 cup shredded Monterey Jack and 1/2 cup shredded Anejo cheese.
How long is the final bake after adding cheese?
The dish bakes uncovered for an additional 15 minutes until the cheese is melted and bubbly.
What is used for the final garnish?
The dish is garnished with fresh chopped cilantro just before serving.
Is this recipe considered vegetarian?
While tagged as vegetarian, it uses chicken stock; you should substitute vegetable stock to make it strictly vegetarian.
What is the calorie count per serving?
There are approximately 265 calories per serving.
How much fat is in one serving?
Each serving contains 19g of fat.
How many grams of protein are in each serving?
There are 7g of protein per serving.
What is the carbohydrate content per serving?
Each serving contains 19g of carbohydrates.
What is the purpose of the aluminum foil?
The foil is used to trap steam and ensure the potatoes become tender without drying out.
Can I use low-sodium chicken stock?
Yes, the recipe notes to use low-sodium if you are using canned stock.
How many ingredients are in this recipe in total?
There are 9 primary ingredients used in this dish.
Do I need to peel the potatoes?
Yes, the recipe instructions specify that the potatoes should be peeled.
Where do I put the poblano chiles during assembly?
The diced chiles are distributed in three layers between the potato slices.
What should I do if the liquid hasn't thickened after the final bake?
The recipe suggests baking until the liquid has thickened, which usually occurs during the 15-minute uncovered phase.
Is butter used in the layering?
No, butter is only used for greasing the baking pan.
How much cilantro is needed for the layers?
1/2 cup of chopped cilantro is used throughout the layers.
What is the source of inspiration for this gratin?
This recipe is inspired by the culinary expertise of chef Bobby Flay.
Can this be served as a main dish?
Yes, it is described as being suitable as either a side or a comforting main dish.